For the beans we had with the pork burritos, I just did this:
3 cans black beans, drained
1 7-oz can tomato sauce
Chopped onion (I have frozen chopped onion I buy from the grocery store)
1 Tablespoon minced garlic (from a jar)
I covered a pan with a dash of oil, enough to cover the bottom of the pan lightly and sauted the onions and garlic together. Then I add the beans and tomato sauce and cooked it on medium heat until the sauce thickened.
This is the recipe I used for the burritos the other night:
- 2 cups Hellman’s Real mayonnaise
- 2 packages dry Hidden Valley ranch dressing mix
- 2 cups sour cream
- 1 bunch chopped fresh cilantro
- 1 tsp minced garlic
- juice of 1 lime (I would have used 2 but only had one)
- 6 tomatillos husked and washed
- 2 7-oz cans of Herdez salsa verde
- 2 tbsp sugar
- Place all ingredients in a blender or food processor and process until smooth.
- 2 cups brown sugar
- 2/3 cup salted butter (softened)
- 3 eggs (whisked)
- 2 1/2 cup flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp. vanilla
- 1 1/2 – 2 cup semi-sweet chocolate chips
1. Pre-heat oven to 325 degrees. Cream butter and sugar in a large bowl. Add eggs and vanilla and stir until combined. Sift baking powder and salt with 1 cup of flour. Pour into the butter mixture and then thoroughly stir in the rest of the flour. Add chocolate chips to mixture and stir in gently.
2. Grease a 13×9 pan and lightly dust with flour. Press dough into pan with flour on your hands. Bake for 25-35 minutes or until lightly browned.
No-Bake Chocolate Oat Bars
Makes 16 to 20 bars
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes
- 1 cup butter
- ½ cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 3 cups rolled oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 cup dark chocolate chips
- ¾ cup chunky peanut butter
- Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
- In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
- Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
- Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
- In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
- Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
- Refrigerate for 4 hours, or until set.
“To get the full value of joy you must have someone to divide it with.” –Mark Twain
This is Kraft recipe is easy to prepare but you do need to allow 4 hours of time for pie to be refrigerated before serving.
This recipe serves eight.
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup BAKER’S ANGEL FLAKE Coconut, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust. Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut. Top pie with remaining COOL WHIP; sprinkle with toasted coconut.
“Express gratitude for what your spouse does for you. Express that love and gratitude often. That will make life far richer and more pleasant and purposeful.” — Richard G. Scott
A friend in the office made this bundt cake recipe and loved it, and she doesn’t even like chocolate. She got the recipe from this site: http://www.twopeasandtheirpod.com/chocolate-peppermint-bundt-cake/
Chocolate Peppermint Bundt Cake
For the cake:
- 1 cup unsalted butter, plus more for the pan
- 1/3 cup cocoa powder (we use Dutch processed)
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour, plus more for the pan
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 1/2 teaspoons peppermint extract
- 1 teaspoon pure vanilla extract
For the chocolate glaze:
- 4 ounces bittersweet chocolate, finely chopped
- 1 1/2 tablespoons corn syrup
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
- 1/2 cup crushed candy canes or peppermint candies, for decorating
- Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
- In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- 3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream, peppermint extract, and the vanilla extract. Whisk until smooth.
- 4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a wire cooling rack. Let cool completely before glazing.
- 5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
- 6. Drizzle the glaze over the cake, allowing it to drip down the sides. Sprinkle with crushed candy canes or peppermint candies. Cut into pieces and serve.
Note-if you don’t have sour cream, you can use plain Greek yogurt instead. The cake will keep on the counter for 2-3 days. Be careful when covering it because the glaze will stick to plastic wrap. I like to cover it with a cake topper.
“We become what we want to be by consistently being what we want to become each day. — Richard G. Scott
Photo from: https://www.youtube.com/watch?v=Kiww029wB28
- Cooking spray, for pan
- 12 thick slices of ham
- 1 cup shredded Cheddar
- 12 large eggs
- Salt and pepper
- Preheat oven to 400º and spray a 12-cup muffin tin with cooking spray.
- Line each cup with a slice of ham and sprinkle with cheddar cheese. Crack an egg in each ham cup and season with salt and pepper.
- Bake until eggs are cooked through, 12 to 15 minutes.
“It’s no use going back to yesterday, because I was a different person then.” –Lewis Carroll
This makes about 8 servings.
BROCCOLI CHEESE SOUP
- 1/2 cup butter
- 1 onion, chopped
- 2 16-ounce package frozen chopped broccoli
- 1 cup shredded carrots
- 4 14.5-ounce cans chicken broth
- 2 1-pound Velveeta cheese block, cut into small pieces
- 1 cup half-and-half
- 1 cup heavy cream
- 1 tablespoon garlic powder
- 2/3 cup corn starch
- 1 cup chicken broth
- 1 cup cheddar cheese, shredded
In your cooking pot melt butter over medium heat. Add onion and cook until soft. Add broccoli and shredded carrots and then cover with broth. Simmer until broccoli is tender, about 10 minutes or so. Reduce heat. Add cubed cheese to mixture and stir until melted and well blended. Stir in half-and-half, cream and garlic powder. In a small bowl, stir cornstarch into 1 cup broth until dissolved. Stir into soup. Stir frequently, until soup thickens.